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Tuna Steak with Sweet Peppers, Tomatoes and Lime
- Difficulty
Medium
By Stephen Bull
Published 2001
This is a dish to exploit the meatiness and sweet flavour of tuna. Best made if you have a ribbed iron grilling pan, but don’t not do it if you haven’t. In this straightforward recipe, all the flavours help each other along, the colours are nice and there are some zingy sweet-sour notes played by the vinegar, lime and sugar.
Ingredients
4 tbsp 4 1
Method
Heat half the oil in a medium saucepan and soften the shallots in it for 5 minutes. Cut the peppers into 1cm dice, add to the pan, and cook gently, covered, for 10 minutes. Add the vinegar, the lime rind, the lime juice and the sugar. Cook a further 5 minutes, uncover and let the liquid evaporate. This should only take 1–2 minutes. Add the tomatoes and cook under the lid for a further 2 minutes
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